U.S. patent application number 17/425662 was filed with the patent office on 2022-02-10 for preserved tea product.
The applicant listed for this patent is Conopco, Inc., d/b/a UNILEVER, Conopco, Inc., d/b/a UNILEVER. Invention is credited to Gary MYCOCK, Elizabeth-Ann SIMONS.
Application Number | 20220039419 17/425662 |
Document ID | / |
Family ID | |
Filed Date | 2022-02-10 |
United States Patent
Application |
20220039419 |
Kind Code |
A1 |
MYCOCK; Gary ; et
al. |
February 10, 2022 |
PRESERVED TEA PRODUCT
Abstract
The invention relates to a tea product comprising a preservative
composition, wherein the tea product is a ready-to-drink beverage
or a beverage concentrate, and the preservative composition
comprises: (A) hexanal; (B) E-2-hexenal; (C) E-2-hexenol; (D)
E-linalool oxide; (E) methanol; and (F) methyl salicylate, wherein
the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea
product is 10 ppm to 10000 ppm, and wherein tea product comprises
linalool at a concentration such that the ratio of the linalool
concentration to the total concentration of (A)+(B)+(C)+(D)+(E)+(F)
in the tea product is 1:14 to 1:800.
Inventors: |
MYCOCK; Gary; (Rushden,
GB) ; SIMONS; Elizabeth-Ann; (Bedford, GB) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Conopco, Inc., d/b/a UNILEVER |
Englewood Cliffs |
NJ |
US |
|
|
Appl. No.: |
17/425662 |
Filed: |
January 22, 2020 |
PCT Filed: |
January 22, 2020 |
PCT NO: |
PCT/EP2020/051530 |
371 Date: |
July 23, 2021 |
International
Class: |
A23F 3/16 20060101
A23F003/16; A23F 3/40 20060101 A23F003/40; A23L 27/20 20060101
A23L027/20 |
Foreign Application Data
Date |
Code |
Application Number |
Feb 14, 2019 |
EP |
19157077.9 |
Claims
1. A tea product comprising a preservative composition, wherein the
tea product is a ready-to-drink beverage or a beverage concentrate,
and the preservative composition comprises: (A) hexanal; (B)
E-2-hexenal; (C) E-2-hexenol; (D) E-linalool oxide; (E) methanol;
and (F) methyl salicylate, wherein the total concentration of
(A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10 ppm to 10000 ppm,
and wherein tea product comprises linalool at a concentration such
that the ratio of the linalool concentration to the total
concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:14
to 1:800.
2. The tea product as claimed in claim 1, wherein the total
concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 35
ppm to 5000 ppm.
3. The tea product as claimed in claim 1, wherein the ratio of
linalool to the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in
the tea product is 1:18 to 1:500.
4. The tea product as claimed in claim 1, wherein the tea product
comprises 0.05% to 3% by weight of tea solids.
5. The tea product as claimed in claim 1, wherein the product has a
pH of 2 to 6, preferably 2 to 4.
6. The tea product as claimed in claim 1, wherein the product
comprises less than 200 ppm sorbates, preferably less than 100 ppm
sorbates.
7. The tea product as claimed in claim 1, wherein the product
comprises less than 100 ppm benzoates, preferably less than 50 ppm
benzoates.
8. The tea product as claimed in claim 1, wherein the product
additionally comprises natural or synthetic fruit flavour and/or
natural or synthetic herb flavours.
9. The tea product as claimed in claim 1, wherein the product
comprises one or more sweetener, the sweetener being a nutritive
sweetener, a non-nutritive sweetener, or a combination thereof.
10. The tea product as claimed in claim 1, wherein the product is a
beverage concentrate comprising 25 wt. % to 75 wt. % water.
11. The tea product as claimed in claim 10, when the product is
packaged in a bag in box container.
12. A method for preparing a preserved tea product, the method
comprising adding a preservative composition to a tea product,
wherein the tea product is a ready-to-drink beverage or a beverage
concentrate, wherein the preservative composition comprises: (A)
hexanal; (B) E-2-hexenal; (C) E-2-hexenol; (D) E-linalool oxide;
(E) methanol; and (F) methyl salicylate, wherein the total
concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10
ppm to 10000 ppm, and wherein tea product comprises linalool at a
concentration such that the ratio of the linalool concentration to
the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea
product is 1:14 to 1:800.
13. The method as claimed in claim 13 wherein, the method comprises
an additional step of packaging the preserved tea product.
14. The method as claimed in claim 12, wherein the method comprises
an additional step of pasteurising or sterilising the preserved tea
product.
15. (canceled)
Description
FIELD OF THE INVENTION
[0001] The present invention relates to a tea product comprising a
preservative composition, and especially to such products which are
either ready-to-drink beverages or beverage concentrates.
BACKGROUND OF THE INVENTION
[0002] Spoilage caused by a variety of microorganisms is one reason
for food wastage. Spoilage is the process by which food
deteriorates such that its edibility becomes reduced, ultimately
resulting in the food becoming inedible to humans.
[0003] Moulds and/or yeasts growing on or within the food matrix
may be responsible for food spoilage. Bacteria can also be
responsible for food spoilage. Acids and metabolites are typically
created in the processes by which bacteria break down food--even if
the bacteria themselves are not harmful, the waste products may be
unpleasant to taste or may even be harmful to health.
[0004] Consumers increasingly want convenience food to stay fresh
and have a prolonged shelf life. Addition of preservatives to
foodstuffs (such as beverages, spreads, dressings, convenience
food, and so forth) is common practice in the food industry. The
market for preservatives is growing in line with consumer
demand.
[0005] Many countries have regulations that prohibit the use of
certain food additives, including some preservatives, in foods and
beverages. Although such regulations can vary widely, there is a
clear trend for foods to contain fewer and lower levels of chemical
preservatives, particularly synthetic ones.
[0006] Frequently used preservatives in beverage products include
sorbates and benzoates. Unfortunately, the use of such
preservatives can often impair the flavour of certain beverages.
Furthermore, some consumers view these preservatives as the sort of
chemical additives they would rather avoid. Indeed, there is a
growing consumer trend for so-called "clean label" food
products.
[0007] However, it is difficult to replace existing preservatives
with "clean label" alternatives. In particular the replacement of
sorbates is challenging, since many of the "natural" alternatives
do not have a sufficient degree of anti-fungal activity.
[0008] Accordingly, there is a need for a "clean label"
preservative which would provide the beneficial qualities of
sorbates, particularly in terms of anti-fungal activity. Similarly,
the formulation of beverages that have low levels of synthetic
preservatives would also be desirable.
SUMMARY OF THE INVENTION
[0009] The inventors have found that certain volatile aroma
compounds are effective at preventing the proliferation of food
spoilage microorganisms, particularly fungi such as moulds and
yeasts. In particular, they have identified that a particular
combination of aroma compounds can reduce and/or prevent microbial
spoilage of beverage products.
[0010] In a first aspect, the present invention relates to a tea
product comprising a preservative composition, wherein the tea
product is a ready-to-drink beverage or a beverage concentrate, and
the preservative composition comprises: [0011] (A) hexanal; [0012]
(B) E-2-hexenal; [0013] (C) E-2-hexenol; [0014] (D) E-linalool
oxide; [0015] (E) methanol; and [0016] (F) methyl salicylate,
wherein the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the
tea product is 10 ppm to 10000 ppm, and wherein tea product
comprises linalool at a concentration such that the ratio of the
linalool concentration to the total concentration of
(A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:14 to 1:800.
[0017] In a second aspect, the invention also provides a method for
preparing a preserved tea product, the method comprising adding a
preservative composition to a tea product, wherein the tea product
is a ready-to-drink beverage or a beverage concentrate, wherein the
preservative composition comprises: [0018] (A) hexanal; [0019] (B)
E-2-hexenal; [0020] (C) E-2-hexenol; [0021] (D) E-linalool oxide;
[0022] (E) methanol; and [0023] (F) methyl salicylate, wherein the
total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product
is 10 ppm to 10000 ppm, and wherein tea product comprises linalool
at a concentration such that the ratio of the linalool
concentration to the total concentration of (A)+(B)+(C)+(D)+(E)+(F)
in the tea product is 1:14 to 1:800.
[0024] In a third aspect, the present invention relates to use of a
composition comprising hexanal, E-2-hexenal, E-2-hexenol,
E-linalool oxide, methanol and methyl salicylate as a preservative
for a ready-to-drink beverage or a beverage concentrate.
DETAILED DESCRIPTION OF THE INVENTION
[0025] In a first aspect, the present invention relates to a tea
product comprising a preservative composition, wherein the tea
product is a ready-to-drink beverage or a beverage concentrate.
[0026] The tea product will contain tea solids. As used herein the
term "tea solids" refers to dry material obtainable from the leaves
of the plant Camellia sinensis var. sinensis and/or Camellia
sinensis var. assamica. The tea solids can be provided by any
suitable source, e.g. a tea extract (preferably in a powder
format), a pressed tea juice, etc. The skilled person knows how to
obtain such source materials.
[0027] Tea is known to have certain antimicrobial properties in
itself, however this property (i.e. suppression of the growth of
yeasts and moulds) is only evident once the concentration of tea
solids exceeds 3%. At concentrations lower than this, which are
typical for tea-based beverages (including tea concentrates), the
tea acts as a nutrient that enhances the potential for microbial
spoilage. The tea product preferably comprises 0.01% to 3% tea
solids by weight of the product, more preferably 0.05% to 3%, most
preferably 0.1% to 2%.
[0028] As used herein the term "beverage" refers to a substantially
aqueous composition. The beverage may be in any format. For
example, it may be in a ready-to-drink format or a concentrated
format. A "ready-to-drink beverage" refers to a drinkable
composition suitable for direct human consumption, and preferably
comprises at least 85% water by weight, more preferably at least
90%, and most preferably at least 95%. A "beverage concentrate"
refers to a beverage composition which typically requires dilution
with an aqueous liquid (such as, e.g. water, carbonated water or
milk) prior to consumption, as such this format will typically have
a higher solids content (and thus a lower water content) than a
ready-to-drink format. For example, prior to dilution a beverage
concentrate preferably comprises at 25 to 85% water by weight, more
preferably 40% to 80%, and most preferably 50% to 75%.
[0029] The tea product comprises a preservative composition,
wherein the preservative composition comprises: (A) hexanal; (B)
E-2-hexenal; (C) E-2-hexenol; (D) E-linalool oxide; (E) methanol;
and (F) methyl salicylate. The total concentration of
(A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10 ppm to 10000 ppm.
In other words, the total concentration of hexanal and E-2-hexenal
and E-2-hexenol and E-linalool oxide and methanol and methyl
salicylate in the tea product is 10 ppm to 10000 ppm.
[0030] Without wishing to be bound by theory, the inventors believe
that tea product containing very low concentrations of the
preservative composition may be prone to microbial spoilage at an
earlier time point. Therefore, in order to provide a product with
an extended shelf life the total concentration of
(A)+(B)+(C)+(D)+(E)+(F) in the tea product is preferably at least
35 ppm, more preferably at least 60 ppm and most preferably at
least 75 ppm.
[0031] A successful preservative composition inhibits spoilage
microorganisms without interfering with the sensorial properties of
the tea product. Without wishing to be bound by theory, the
inventors believe that high concentrations of one or more of the
volatile compounds in the preservative composition may impact the
organoleptic properties of the tea product (e.g. by introducing
unwanted flavour notes). Therefore, the total concentration of
(A)+(B)+(C)+(D)+(E)+(F) in the tea product is preferably no more
than 5000 ppm, more preferably no more than 3000 ppm, most
preferably no more than 1500 ppm.
[0032] The present inventors have found that high concentrations of
linalool tend to limit the effectiveness of the preservative
composition, therefore the tea product comprises a limited amount
of linalool. More precisely, the tea product comprises linalool at
a concentration such that the ratio of the linalool concentration
to the total concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea
product is 1:14 to 1:800, preferably 1:15 to 1:650, 1:18 to 1:500,
or even 1:20 to 1:450. It is noted that when specifying the ratio
ranges of the linalool concentration to the total concentration of
(A)+(B)+(C)+(D)+(E)+(F) in the tea product, any lower limit can be
associated with any upper limit.
[0033] It is preferred that the tea product of the present
invention has an acidic pH (i.e. a pH of less than 7). For example,
the product may have a pH (at 20.degree. C.) of 2 to 6. In
particular the pH (at 20.degree. C.) is preferably no more than 5,
more preferably no more than 4.5 and most preferably from 2 to
4.
[0034] In order to achieve an acidic pH, the preserved beverage
preferably comprises one or more acidulant. Suitable acidulants
include organic acids such as citric acid, malic acid, lactic acid,
tartaric acid, ascorbic acid, phosphoric acid, and salts thereof.
Mixtures of one or more of these acidulants are also suitable. A
particularly well-balance flavour may be provided when the
acidulant comprises citric acid and/or a salt thereof. Mixtures of
citric acid (and/or its salt), malic acid (and/or its salt), and
ascorbic acid (and/or its salt) also provide good flavour.
Typically, the concentration of the acidulant in the preserved
beverage will be from 0.001 to 1% by weight, more preferably from
0.01 to 0.5% by weight.
[0035] In designing beverages which are protected against spoilage,
some of the more commonly used preservatives are sorbates. As used
herein the term "sorbates" includes sorbic acid (E200) and salts
thereof--including sodium sorbate (E201), potassium sorbate (E202),
and calcium sorbate (E203). Sorbates are particularly effective
anti-fungal agents, and finding "natural" replacements has been a
challenge. We have found that the preservative composition of the
present invention can be used to fully or partially replace
sorbates in a beverage product. For example, such a preservative
composition may allow the use of reduced levels of sorbates in a
ready-to-drink beverage or a beverage concentrate (while still
achieving the same anti-spoilage effect as the conventional full
dose of sorbates). A typical amount of potassium sorbate in
beverage products is from 250 ppm to 1000 ppm. Thus, the tea
product according to the present invention preferably comprises
less than 200 ppm sorbates, more preferably less than 100 ppm
sorbates, still more preferably less than 50 ppm sorbates, and most
preferably less than 10 ppm sorbates.
[0036] Benzoates represent another class of commonly used
preservatives, particularly in acidic foods such as soft drinks. We
have found that the preservative composition of the present
invention can be used to fully or partially replace benzoates in a
beverage product. For example, the preservative composition may
allow the use of reduced levels of benzoates in a ready-to-drink
beverage or a beverage concentrate (while still achieving the same
anti-spoilage effect as the conventional full dose of sorbates). As
used herein the term "benzoates" includes benzoic acid (E210) and
salts thereof--including sodium benzoate (E211), potassium benzoate
(E212), and calcium benzoate (E213). A typical amount of sodium
benzoates in beverages is from 150 ppm to 1000 ppm. Thus, the tea
product according to the present invention preferably comprises
less than 500 ppm benzoates, more preferably less than 100 ppm
benzoates, still more preferably less than 50 ppm benzoates, and
most preferably less than 10 ppm benzoates.
[0037] It is particularly preferred that the tea product is a
flavoured beverage, more preferably a fruit-flavoured beverage, and
most preferably a fruit-flavoured tea beverage. Suitable flavours
include natural or synthetic fruit flavours, and/or natural or
synthetic herb flavours. Examples of fruit flavours include: apple,
apricot, blackcurrant, cherry, cranberry, grape, grapefruit, guava,
kiwi, lemon, lime, lychee, mandarin, mango, nectarine, orange,
peach, pear, pineapple, plum, passion fruit, raspberry, and
strawberry. Examples of herb flavours include: chamomile,
chrysanthemum, elderflower, hawthorn, hibiscus, jasmine, mate, mint
(e.g. peppermint, spearmint), osmanthus, rose, and verbena (e.g.
lemon verbena).
[0038] Consumers prefer beverages with a sweet taste. Therefore,
the tea product preferably comprises nutritive sweetener,
non-nutritive sweetener, or mixtures thereof.
[0039] Non-nutritive sweeteners allow beverages to be formulated
that have a low energy content, and yet still taste pleasantly
sweet. Health-conscious consumers often prefer such beverages.
Preferred examples of non-nutritive sweeteners include aspartame,
saccharin, acesulfame K, glycyrrhizin, stevia-derived sweetening
agents (for example: stevioside, rebaudioside A, rebaudioside C,
ducloside A; preferred examples being stevioside and/or
rebaudioside), sucralose, and mixtures thereof. Owing to their
well-rounded flavour, the most preferred non-nutritive sweeteners
are acesulfame K, aspartame, sucralose, rebaudioside A, or mixtures
thereof. The concentration of non-nutritive sweetener will depend
on the relative sweetness of the sweetener, and the composition of
the beverage. Typically, the tea product will comprise
non-nutritive sweetener in an amount of 0.00001 to 10% by weight of
the beverage, more preferably 0.001 to 1% by weight and most
preferably 0.01 to 0.1% by weight.
[0040] On the other hand, consumers may prefer the perceived
naturalness of nutritive sweeteners. Examples of nutritive
sweeteners include glucose, sucrose, fructose, and mixtures
thereof. A particularly preferred example of a natural nutritive
sweetener is honey.
[0041] The tea product may have a high calorie content (e.g. have
an energy content of more than 100 kCal per 100 g of the beverage,
preferably between 150 and 1000 kCal). Such products preferably
comprise one or more nutritive sweetener(s), optionally in
combination with one or more non-nutritive sweetener(s).
[0042] In one preferred embodiment, the tea product is a
low-calorie beverage (e.g. having an energy content of less than
100 kCal per 100 g of the beverage). It is particularly preferred
that a single serving of the beverage has a total energy content of
less than 10 kCal, more preferably less than 5 kCal, most
preferably less than 1 kCal. Low calorie beverages preferably
comprise one or more non-nutritive sweetener(s).
[0043] Regardless of whether the tea product is a ready-to-drink
beverage or a beverage concentrate, it is preferred that the tea
product is packaged. Non-limiting examples of suitable packages
include bottles, cans, cartons, pouches and sachets. For beverage
concentrates, a particularly preferred packaging format is a bag in
box (BiB) container. A BiB container typically comprises a bladder
(e.g. a plastic bag or a bag made of layers of metalised film
and/or plastics) seated inside a box (typically made of corrugated
fibreboard). Products packed in this format can be shelf stable at
room temperature for several months. When the tea product is a
beverage concentrate, the product is preferably packaged in a bag
in box container.
[0044] The tea product is preferably sanitised, e.g. by
pasteurisation or sterilisation.
[0045] Although the black tea product may be manufactured in any
convenient manner, the method according to the invention is
preferably used. As set out above, one aspect of the invention
relates to a method for preparing a preserved tea product, the
method comprising adding a preservative composition to a tea
product, wherein the tea product is a ready-to-drink beverage or a
beverage concentrate, wherein the preservative composition
comprises: [0046] (A) hexanal; [0047] (B) E-2-hexenal; [0048] (C)
E-2-hexenol; [0049] (D) E-linalool oxide; [0050] (E) methanol; and
[0051] (F) methyl salicylate, wherein the total concentration of
(A)+(B)+(C)+(D)+(E)+(F) in the tea product is 10 ppm to 10000 ppm,
and wherein tea product comprises linalool at a concentration such
that the ratio of the linalool concentration to the total
concentration of (A)+(B)+(C)+(D)+(E)+(F) in the tea product is 1:14
to 1:800.
[0052] The method is preferably used to prepare the tea product
described above, and consequently the preferred technical features
described for the tea product also apply mutatis mutandis to the
method.
[0053] Preferably the method comprises an additional step of
packaging the tea product and/or pasteurising or sterilising the
tea product. It is particularly preferred that the method involves
a sanitisation step wherein this step comprises heating the tea
product at a temperature of between 60 and 100.degree. C. for a
time period of 1 to 20 minutes.
[0054] As used herein the term "comprising" encompasses the terms
"consisting essentially of" and "consisting of". Where the term
"comprising" is used, the listed steps or options need not be
exhaustive. Except in the examples and comparative experiments, or
where otherwise explicitly indicated, all numbers are to be
understood as modified by the word "about". As used herein, the
indefinite article "a" or "an" and its corresponding definite
article "the" means at least one, or one or more, unless specified
otherwise.
[0055] Unless otherwise specified, numerical ranges expressed in
the format "from x to y" are understood to include x and y. In
specifying any range of values or amounts, any particular upper
value or amount can be associated with any particular lower value
or amount. All percentages and ratios contained herein are
calculated by weight unless otherwise indicated.
[0056] The various features of the present invention referred to in
individual sections above apply, as appropriate, to other sections
mutatis mutandis. Consequently features specified in one section
may be combined with features specified in other sections as
appropriate. Any section headings are added for convenience only,
and are not intended to limit the disclosure in any way.
[0057] The following examples are intended to illustrate the
invention and are not intended to limit the invention to those
examples per se.
EXAMPLES
[0058] Combinations of aroma molecules were tested for growth
inhibition of some common fungal spoilage microorganisms.
[0059] A cold-filled, non-preserved peach flavoured tea concentrate
was used as the culture medium. This tea concentrate contained
black tea extract powder (8.4 g/L), flavour (5.04 g/L), sucrose
(444 g/L), citric acid (11.7 g/L), ascorbic acid (1.2 g/L) and
water (balance).
[0060] The culture medium was spiked, either with an inoculum
consisting of a cell suspension of two yeasts (Candida parapsilosis
and Zygosaccharomyces bailii) or with an inoculum consisting of a
cell suspension of two moulds (Paecilomyces variotti and
Neosartorya fischen). In either case, the culture medium was spiked
at a level of around 1000 cfu/ml. All samples and controls for each
time point were prepared in triplicate.
[0061] The samples were incubated at 25.degree. C., and the
cultivation period was between 1 and 12 weeks. At each time point,
serial dilutions of each sample and control were plated on OMEA
plates. The diluent for the serial dilutions was MRD, and a minimum
of 3 dilutions were plated out for each sample and control at each
time point. The plates were incubated at 25.degree. C. for 3 to 5
days, and growth of spoilage microorganisms was determined
visually.
Example 1
[0062] Aroma composition stock solutions were prepared. Table 1
summarises the aroma compounds present in four such aroma
composition stock solutions (Samples 1 to 4). The concentration of
the compounds (where present) in each of the aroma composition
stock solutions was as follows: methanol (12900 ppm), E-2-hexenal
(6280 ppm), linalool (3170 ppm), Z-3-hexenol (1070 ppm), E-linalool
oxide (973 ppm), methyl salicylate (833 ppm), hexanal (509 ppm),
E-2-hexenol (492 ppm), acetaldehyde (365 ppm), Z-2-penten-1-01 (344
ppm), 1-penten-3-ol (251 ppm), 1-penten-3-one (107 ppm).
TABLE-US-00001 TABLE 1 aroma compositions Sample Sample Sample
Sample Sample Compound 1 2 3 4 5 Methanol Y Y -- Y Y E-2-hexenal Y
Y -- Y Y Linalool Y -- Y -- Y Z-3-hexenol Y Y -- -- -- E-linalool
oxide Y Y -- Y Y Methyl salicylate Y Y -- Y Y Hexanal Y Y -- Y Y
E-2-hexenol Y Y -- Y Y Acetaldehyde Y Y -- -- -- Z-2-penten-1-ol Y
Y -- -- -- 1-penten-3-ol Y Y -- -- -- 1-penten-3-one Y Y -- --
--
[0063] For the fungal growth inhibition studies, the appropriate
stock solution was diluted in the culture media (i.e. non-preserved
peach flavoured tea concentrate) such that the culture media
contained 2% (by volume) of the applicable aroma composition. In
each study, the appropriate controls were included. These controls
were as follows: [0064] Control 1: positive control (i.e. culture
medium without any aroma composition spiked with the inoculum);
[0065] Control 2: negative control (i.e. unspiked culture medium
containing 2% aroma composition); and [0066] Control 3: sterility
control (i.e. unspiked culture medium without any aroma
composition).
[0067] The results of the fungal growth inhibition studies are
summarised in Table 2 (below). The data is from the 1 in 10 serial
dilution, and is the mean of the triplicate samples.
[0068] With regard to the controls, the positive control (Control
1) resulted in >300 cfu/ml at all time points regardless of the
inoculum used. Both the negative control (Control 2) and the
sterility control (Control 3) resulted in <1 cfu/ml at all time
points (data not included in Table 2).
[0069] The samples containing all 6 of hexanal, E-2-hexenal,
E-2-hexenol, E-linalool oxide, methanol and methyl salicylate (i.e.
Samples 1, 2, 4 and 5) all show at least some anti-fungal activity
against both yeasts and moulds. Whereas Sample 3 (linalool only)
did not show anti-fungal activity against yeasts or moulds.
[0070] It is apparent that the samples which contain the 6 listed
compounds and linalool (i.e. Samples 1 and 5) are less effective
long-term anti-fungal agents, and are most effective for periods of
less than a month. In contrast, the samples which contain all 6 of
hexanal, E-2-hexenal, E-2-hexenol, E-linalool oxide, methanol and
methyl salicylate without linalool (i.e. Samples 2 and 4) show
long-term anti-fungal activity, with Sample 4 showing anti-fungal
activity against both yeasts and moulds for at least 12 weeks.
TABLE-US-00002 TABLE 2 results of fungal growth inhibition study
Sample Cultivation Fungal growth (cfu/ml) ID period (weeks) Mould
inoculum Yeast inoculum Sample 1 1 <1 <1 2 <1 <1 3
<1 <1 4 >300 <1 7 >300 <1 12 >300 -- Sample 2
1 <1 <1 2 <1 4 3 <1 4 4 <1 3.3 7 <1 <1 12
>300 4.7 Sample 3 1 >300 >300 2 >300 >300 3 >300
>300 4 >300 >300 7 >300 >300 12 >300 >300
Sample 4 1 <1 <1 2 <1 <1 3 <1 <1 4 <1 <1 7
<1 <1 12 <1 <1 Sample 5 1 <1 <1 2 <1 <1 3
<1 <1 4 <1 82.3 7 <1 8.3 12 3 >300 Control 1 1
>300 >300 2 >300 >300 3 >300 >300 4 >300
>300 7 >300 >300 12 >300 >300
* * * * *